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Streits Gluten Free Matzo Ball Soup Mix - 4.5 Oz
No MSG added. No hydrogenated vegetable shortening. Since 1925. Gluten free. Certified gluten-free. Since 1957. Kosher for passover and all year round parve. For more recipes visit our website at www.streitmatzos.com. The taste of a memory. In 1925 Aron Streit opened his first matzo bakery. That was on Rivington Street in Manhattan's Lower East Side, a place that would become as famous for its food as for its Yiddish theater. A tasty kugel, a hearty soup, a delicious matzo ball. People who lived there shared more than dreams of a better life in America - they shared their family's treasured recipes. Around the holidays, food was even more important. Just the right potato latkes were needed for Chanukah, the right kind of matzo on Passover. Streit's was there then and we're here now. We work out of the very same building used by our great-grandfather and we share his vision: to bring you wholesome Jewish food that takes you back to your childhood and connects you with your past. www.streitsmatzos.com. Under the supervision of Rabbi M. Soloveichik. Product of USA.
| Nutrition Facts, heading | ||
| ||
| Amount per serving Calories50 | ||
| % Daily Value* | ||
| Total Fat of 0g daily value 0 percentincludes Saturated Fat of 0g daily value0percent, includes Trans Fat of 0g | ||
| Cholesterol 0mg daily value0percent, | ||
| Sodium 880mg daily value37percent, | ||
| Total Carbohydrate of 12g daily value 4 percentincludes Dietary Fiber of 0g daily value4percent, includes Total Sugars of 4g | ||
| Protein 1g | ||
| Calcium 0mg Daily Value 2% | ||
| Iron 0mg Daily Value 2% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
1. In a medium bowl mix 2 large eggs with 3 tablespoons of vegetable oil. 2. Add the contents of the package marked Matzo and mix until uniform. Let stand for 15 minutes. 3. In a large pot with a tight fitting lid, bring 2-1/2 quarts water to a boil. Add contents of the package marked Soup and mix to dissolve. 4. Using wet hands, form matzo mix into balls about the size of walnuts. 5. Drop balls into boiling soup, cover tightly and reduce heat to a simmer and cook for 30 minutes. Store in a dry place.
ARON STREIT
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